Effect of critical amino acids’ properties on potential allergenicity of Ara h 2 epitopes-Reference-Cited by-同舟云学术

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Effect of critical amino acids’ properties on potential allergenicity of Ara h 2 epitopes

Published:2024-07-21 Issue:1 Volume:35 Page:
ISSN:0954-0105
Container-title:Food and Agricultural Immunology
language:en
Short-container-title:Food and Agricultural Immunology

Author:

Xiaoya Zhou¹²,Mengfei Zhang¹²,Changbao Hu¹²,Li Xin¹²,Yang Anshu¹³,Tong Ping¹²,Wu Zhihua¹³,Chen Hongbing¹³

Affiliation:

1. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, People’s Republic of China

2. College of Food Science and Technology, Nanchang University, Nanchang, People’s Republic of China

3. Sino-German Joint Research Institute, Nanchang University, Nanchang, People’s Republic of China

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/09540105.2024.2373064

Reference35 articles.

1. Allergenicity of peanut component Ara h 2: Contribution of conformational versus linear hydroxyproline-containing epitopes

2. Mapping of conformational IgE epitopes of food allergens

3. Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix

4. Isolation and Characterization of Two Complete Ara h 2 Isoforms cDNA

5. Identification of the critical amino acids of IgE-binding epitopes in alpha-lactalbumin;Cong Y.;Journal of Food Science,2017

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